Makes 24 good-sized cookies
If you care about health and nutrition but you don’t want to give up flavor then this cookie recipe is for you! These vegan Einkorn Peanut Butter Cookies are filled with whole grain flour and have only natural fats rather than the unhealthy added oils most cookies have. There are no eggs, dairy, or oils & yet you won’t believe the outcome! They are really really good! The yogurt adds moisture and even the sugar is from whole foods. Flaxseed replaces the eggs and so we get healthy whole foods filled with nutrition to replace the unhealthy ingredients normally used. Peanut Butter is not a fat-free ingredient, but at least it is only naturally ground peanuts and nothing added. When you are looking for a treat using whole foods like nuts can be a fantastic way for that occasional treat we all love to have. Enjoy!
Preheat the oven to 350°F & line a baking tray with parchment paper or silicone liner. Set aside.
Make the flax egg by adding the ground flaxseed to the water and stirring to combine & set aside.
In a large bowl, sift together all of the dry ingredients: einkorn flour, dehydrated peanut butter powder, baking powder, baking soda, and salt. (Honestly, sifting is totally optional and didn’t seem to matter that much but it ensures no lumps).
Now in another bowl add the peanut butter, maple syrup, flax egg, yogurt, and sucanat or coconut sugar. Best to blend with a hand mixer until well creamy & well mixed.
Add 1/2 of the flour mixture to the wet ingredients & combine, Then add the rest of the dry ingredients and combine until all is mixed. If the dough seems too stiff add a little water or soy milk until it is a nice strong cookie dough texture.
Using a cookie scoop or tablespoon, drop cookie dough balls onto the prepared baking sheet. (Dough may be a bit sticky since there is no oil. Using water to dip your scoop or spoon in can help). Space cookies evenly apart, leaving enough room to flatten.
Now wet your fingers and flatten them into disc shapes.
With a fork dipped into water press down to make vertical and horizontal lines on the tops of the cookies.
Sprinkle with sugar & lightly dust with flour.
Bake at 350F for 20 minutes or until just firm on the underside leaving the top soft and chewy!
Enjoy warm or cooled … and devour every bite with gratitude for a healthy version of a peanut butter cookie! YUM!!!